For the Mid-Autumn Festival family banquet, this dish is the first choice for vegetarian dishes, which is delicious and nutritious, and is popular with guests

【Roasted mushrooms with potatoes】Ingredients: 2 potatoes, 250 grams of shiitake mushrooms, 2 chili peppers, appropriate amount of oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, appropriate amount of water starch

Steps:

1. Cut off the roots of the shiitake mushrooms, wash them, remove the stems of the peppers and wash them. Remove the seeds from the peppers and cut them into slices.

2. Cut the potatoes into slices of uniform thickness, not too thin, too thin and easy to crumble when fired. Wash the sliced potatoes in water to remove the starch from the surface, so that the potatoes will not oxidize and turn black.

3. Add water to a pot and bring to a boil, blanch the mushrooms, blanch the mushrooms until soft, drain the mushrooms, and cut the mushrooms into slices.

4. Heat the pot with oil, fry the potato slices, fry the potato slices until golden brown, raise a layer of hard shell on the surface, remove the potatoes and drain the oil for later use.

5. Pour out the oil from the fried potatoes, leave a little base oil, add chopped green onions, minced ginger and garlic slices and stir-fry until fragrant, then add the mushroom slices and stir-fry for 1-2 minutes.

6. Add the peppers and stir-fry evenly over high heat, then add potato slices, salt, and light soy sauce and stir-fry evenly

7. Pour in an appropriate amount of water starch to thicken, heat over high heat until the soup becomes viscous, turn off the heat, and put it on a plate.

Tips:

After the potato slices are cut, they are placed in clean water to wash off the starch on the surface so that the potatoes do not oxidize and turn black. It is easy to hide impurities in the folds of the umbrella lid of shiitake mushrooms, and blanching shiitake mushrooms can remove impurities and odors, and can maintain the pure taste of shiitake mushrooms. After the dish is thickened, the soup increases the viscosity and concentration, making the dish taste mellow and delicious.